Start boil milk in a heavy bottom pan. Once the milk starts to boil, add vinegar and continue to stir.
Stir the milk until the milk curdles completely.
Drain the water using a muslin cloth or strainer and collect the chenna.
You can also rinse it underwater if you cradle the milk using lemon juice. So, there is no trace of lemon juice in it.
Squeeze out the remaining water slowly and leave it for some time.
Now add 1 tbsp of semolina and start mashing the chenna till it's smooth.
Mash constantly for 10 minutes using your palm because it's the most vital process in this recipe.
When it’s smooth, make small balls out of it. Once the balls are formed, flatten them slightly with your hands just as shown in the picture. Try to keep the size small, because when you boil the sugar syrup, the balls will double in size.
Bow heal 4 cups water along with 1 cup of sugar in a large pan and wait the syrup comes to bubbling.
Then drop the balls one by one into the sugar syrup and cook dor about 10-15 minutes.
When you see that the balls are double in size, just check once.